The Taste of Atlanta will take place Friday through Sunday at Georgia Tech Square in Midtown.

Saturday and Sunday, Inside the Food Studio and The Kitchen Workshop return to the festival to give all guests more than just a taste – they will offer an exclusive and interactive look into the culinary craft of the city’s best and brightest chefs.

Stuffed full of 17 seminars and chef demos across two days, each experience offers valuable cooking lessons for attendees of all appetites.

Atlanta’s own Tom Sullivan returns for his fourth year as host of the Inside the Food Studio session. This insider experience reveals juicy kitchen secrets and insight into the Atlanta restaurant scene in an intimate setting.

2013 Inside the Food Studio session highlights include:

o Hungry at Hartsfield-Jackson: Get on board with Duane Nutter and Tiffanie Barriere from One Flew South to fly the friendly skies without leaving the tarmac as they tuck into the tastes inside Atlanta’s newly renovated Hartsfield-Jackson International Airport.

o Kitchen Ink: Gain insight – and a taste of chef culinary body art – from impeccably inked locals, including Arianne Fielder from Article 14, Joe Schafer from King + Duke and Zeb Stevenson, who have made their mark on Atlanta’s eccentric dining scene.

o Dueling Deviled Eggs: In just two devilishly delicious bites, Atlanta Chefs Doug Turbush from Seed, Thaddeus Keefe from 1 Kept and E.J. Hodgkinson from JCT Kitchen shell out their best recipes to duel for eggs-traordinary bragging rights.

o Kale and Ale: Let the enthusiasm for this nutrition-packed vegetable and hoppy beverage bubble as Drew Van Leuvan from Seven Lamps and Terry Koval from Wrecking Bar Brewpub savor the proof that kale and beer are a classic pairing.

Holly Firfer, CNN’s Emmy Award-nominated journalist, will emcee The Kitchen Workshop, which is open to all festival attendees this year. Guests can learn professional cooking techniques and try their hand – or whisk – at whipping up delicious dishes.

The 2013 Kitchen Workshop session highlights include:

o Soul of the South with Duke’s Mayo: Join Rosebud’s Ron Eyester as he goes in pursuit of what truly defines the food south of the Mason-Dixon Line.

o Bowls of Q – Chilis & Stews: As the mercury dips, warm up with a liberal ladle of these one-pot suppers from Fox Bros. Bar-B-Q.

o Make the Cut: No matter how you slice it, knife technique is fundamental in the kitchen, and this tutorial with The Cook’s Warehouse will certainly sharpen any skills.

Inside the Food Studio at Taste of Atlanta is open to all ticket holders on a first-come basis. Registration for The Kitchen Workshop classes, also open to all attendees, will begin at 11 a.m. both days. General admission and VIP tickets are on sale now for $30 and $75, respectively. Tickets are sold at locations throughout Atlanta, including Cook’s Warehouse, Ticket Alternative and Georgia Tech’s ticket booth outlets. Advance tickets must be purchased by midnight Thursday.

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